12
1
1
12
----
1/2
1
1/4
1
1/2
----
2
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oz
T
T
oz
---
T
T
c
T
t
---
T
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Chicken (1)
Soy Sauce
Corn Starch
Yu Choy (2)
-- Sauce
Soy Sauce
Oyster Sauce
Stock
Rice Wine (3)
Salt
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Oil
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Prep (20 min)
- Cut CHICKEN into thin strips about 1/8 inch by 1/2 inch by 2
inches long. Massage together with Soy Sauce and Cornstarch,
then set aside to marinate for 1/2 hour or more.
- Rinse Yu Choy and cut it whichever way you like. Stems do not
need to be held separate unless they are quite large but I usually do
anyway.
- Mix All Sauce items.
RUN (10 min)
- In a wok or spacious sauté pan heat Oil and stir in
Chicken. Fry stirring over high flame until it has lost its raw
color. The cornstarch will start to stick to the pan, be careful it does
not burn because it will become part of the sauce.
- Stir in Yu Choy Stems (if separate) and fry stirring about 1-1/2
minutes, then stir in Leaves until coated with oil.
- Stir in Sauce Mix and bring to a boil. Scrape material stuck
to the pan into the sauce. Simmer covered, turning frequently, until
Yu Choy stems are crisp tender, about 3 minutes..
- Serve hot with plenty of steamed long grain rice.
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